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This Week's Valentine's Recipes

Meal 1

Creamy Portobello Mushroom and Kale Pasta


1 sweet onion, diced

2 cloves garlic, minced

2 portobello mushrooms, cleaned and sliced into thin strips

1 roma tomato, diced

1 teaspoon smoked paprika (or a bit more if you really dig that flavor)

1 tablespoon flour

1.5 cups veggie stock

1 bunch kale, washed, de-stemmed and chopped

1 bay leaf

3 cups cooked pasta (I love campanelle in this dish, make sure it's al dente)

3/4 cup vegan sour cream

2-3 tablespoons non-dairy milk



In large skillet, water saute the onions and garlic for 4-5 minutes, then add the sliced mushrooms, tomato and paprika. Continue to cook over medium heat for another 3-4